Creamy Vegan Southern Grits


So I went to a restaurant a few weeks ago
and because they had several vegan sides, I asked them if they could make their grits
vegan. And the guy said no and if they could, they wouldn’t be good. I said, “they would
be if you had the right stuff.” Now I didn’t know what the right stuff was when I told
him that, but I left that restaurant determined to find out.
So I found a good Southern grits recipe and veganized it with coconut cream. The original
recipe calls for water, um heavy cream and half and half. And so I did some research
on the internet and figured out what the proper amounts would be to make that substitution.
So, you’ll have to tell me what you think about it if you give it a try in the comments.
You can taste the coconut just a little bit, but I don’t think it’s overpowering at all
and the end result is just so creamy and flavorful. You’ll need 1 can of full fat coconut milk,
not lite. Ideally you want a brand that has only coconut milk and water as the only two
ingredients, but if you can’t find that kind, the recipe will still work. I’ve tried it
both ways. When you bring it home from the store, stick
it in the fridge. And this is gonna help the fat separate from the water if it doesn’t
have emulsifiers in it. And you’ll notice that the fat will rise to the top and be pretty
solid. Scoop out 3/4 of a cup and add the cream to
a pot long with 1/4 of a cup of non-dairy milk
and 1 1/2 cups of water. Whisk it together and bring it to a boil. We’re using 5 minute
grits. We need 1/2 cup. Slowly add the grits to the pot and whisk
it. Reduce the heat to low and continue whisking
for 5 minutes. The directions say that you can cover them and leave them alone, but I’m
really just too afraid of clumping and I like to notice when my grits get to the thickness
that I like. And so after 5 minutes, you’ll definitely
notice that the texture has changed and their thicker. Remove them from the heat and add
2 tablespoons of vegan margarine, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. I think
I might add a little bit more salt next time, so do it to taste.
Whisk it so it’s mixed well. This recipe is supposed to make enough for
2 people, but really the first time I made it, I ate the whole pot in a few sittings
within an hour. These grits are super creamy and delicious!
If you like grits, you’re gonna love these! I can really just imagine all of the delicious
things you can put on top. I think I want to try mushrooms sautéed with some Old Bay.
I think that would be so good. So if you try this recipe, please let me know how it turns
out in the comments. Thanks for watching Vegan Cooking with Love!
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